River Twice

River Twice is a modern American restaurant in Philadelphia focused on sustainably sharing the richness of the Delaware River Valley and the mid-Atlantic region. The menu is intentionally seasonal and constantly evolving, created in close relationship with local purveyors so each visit offers a unique experience. James Beard–nominated chef Randy Rucker leads the kitchen with a philosophy of using the highest-quality ingredients to create focused cuisine that highlights natural flavors; his background includes stages and leadership roles across the U.S., openings such as Laidback Manor and Restaurant Bramble, and work on Martha’s Vineyard and at a Relais & Chateaux property. The restaurant emphasizes thoughtful sourcing practices including relationships with local fishermen, foraging, whole-animal utilization, fermentation and preservation techniques. Amanda Rucker guides the interiors with sustainable design and collaboration with local artisans. River Twice has been recognized in the press and industry, including a 2025 MICHELIN Guide recommendation and James Beard semifinalist distinction. The restaurant programs special culinary events and a rotating culinary series to deepen engagement with regional ingredients and producers. The interior is calm and considered with sustainable design elements and work by local artisans, prioritizing guest comfort and experience. The restaurant is located on East Passyunk Avenue in South Philadelphia. Cuisine centers on contemporary modern American cooking that emphasizes seasonality, local purveyors and the natural flavors of the region; techniques include whole-animal butchery, foraging, fermentation, preservation, charcuterie and total utilization to limit waste. Randy Rucker serves as chef and co-owner. Specialties include crispy octopus with sunchoke, nardello fudge and shellfish emulsion; ribeyes; crispy softshell crab with crab fat, benne and pickled myoga; and Sweet Amalias with fermented tomato xo and smoked trout roe.